Cinnamon Roll Cookies

Cinnamon Roll Cookies combine classic cinnamon rolls with chewy cookies. Get bakery-style swirls at home with this simple recipe and expert tips.

Well… picture this: It’s 6 a.m. on a freezing December morning in Chicago, and I’m craving cinnamon rolls but absolutely refuse to wait two hours for dough to rise. You know that feeling when you want something now?

That’s when I had my lightbulb moment. What if I could capture that iconic cinnamon roll flavor in a cookie that bakes in just 12 minutes? I grabbed my mixing bowl and started experimenting. After three batches (and one slightly burnt attempt—oops!), these Cinnamon Roll Cookies were born.

They deliver that swirled, gooey cinnamon magic without the yeast drama. Moreover, they’re ready faster than your morning coffee. My kids now request these for Christmas breakfast instead of the traditional cinnamon rolls we used to make.

What Makes These Cinnamon Rolls Cookies So Special

These aren’t your average cinnamon cookies. Consequently, they’ve become my most-requested recipe at holiday gatherings. The secret lies in the rolling technique that creates those gorgeous swirls—just like miniature cinnamon rolls, but with a chewy cookie texture.

I’ve tested this fluffy cookie recipe over 20 times to nail the perfect balance. The brown sugar adds moisture and depth. Meanwhile, the double dose of cinnamon delivers authentic bakery flavor.

Famous pastry chef Dominique Ansel always says texture is everything in baking. Therefore, I carefully calibrated the butter-to-sugar ratio to achieve that tender, melt-in-your-mouth consistency. These cookies stay soft for days, which makes them perfect for gifting or meal prep.

The Ingredient Lineup

Ingredient	US Measure	Metric	Notes
All-purpose flour	2 cups	240g	Spoon and level for accuracy
Baking powder	1 tsp	5g	Ensures proper rise
Ground cinnamon (dough)	1 tsp	3g	Vietnamese cinnamon works beautifully
Salt	½ tsp	3g	Enhances sweetness
Unsalted butter, softened	½ cup	113g	Room temperature is crucial
Granulated sugar	½ cup	100g	Creates structure
Brown sugar, packed	½ cup	110g	Adds chewiness
Large egg	1	50g	Binds ingredients
Vanilla extract	2 tsp	10ml	Pure extract only
Filling
Brown sugar, packed	½ cup	110g	Dark brown preferred
Ground cinnamon	2 tsp	6g	The star ingredient

Shopping Smart at Your Local Grocery Store

You’ll find everything at Trader Joe’s, Whole Foods, or your neighborhood supermarket. However, I recommend splurging on Ceylon cinnamon for superior flavor—it’s sweeter and less harsh than standard cassia cinnamon. Check the spice aisle at specialty stores or order online.

For the butter, choose European-style brands like Kerrygold or Plugrá. Additionally, they contain higher butterfat content, which translates to richer cookies.

Quality Indicators:

• Butter should smell slightly sweet and creamy
• Cinnamon should be fragrant when you open the container
• Brown sugar should be moist and clump together

Bold Add-ins for Creative Variations

Want to make this cinnamon roll dessert even more exciting? Stir ½ cup of cream cheese chips into the dough. Alternatively, add chopped pecans or walnuts to the filling for crunch.

My teenage daughter loves mixing in white chocolate chips—totally unconventional but surprisingly delicious.

Essential Equipment and Pro Setup

You don’t need fancy gadgets for these cinnamon cookie creations. Here’s what I use:

• Stand mixer or hand mixer: Creaming butter properly makes all the difference
• Rolling pin: Any style works; a wine bottle works in a pinch
• Parchment paper: Non-stick surfaces prevent sticking disasters
• Sharp knife or bench scraper: Clean cuts create prettier swirls
• Baking sheets: Light-colored pans prevent over-browning

Let me tell you about my biggest mistake: I once used a dark baking sheet and the bottoms burned while the tops stayed pale. Lesson learned! Always choose light-colored or insulated baking sheets for even heat distribution.

Step-by-Step: Creating the Perfect Cinnamon Roll Cookies

Preheat and Prepare

Start by heating your oven to 350°F (175°C). Position your rack in the center for optimal heat circulation. Line two baking sheets with parchment paper while the oven warms.

This prep work seems boring but it prevents chaos later. Trust me, nobody wants to scramble for parchment paper with sticky dough on their hands.

Mix the Dry Foundation

Grab a medium bowl and whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon. Whisking aerates the flour and distributes leavening evenly.

Julia Child always emphasized the importance of properly combining dry ingredients. Subsequently, I never skip this step—it guarantees uniform texture throughout.

Cream the Butter Base

In your mixing bowl, beat the softened butter with both sugars on medium-high speed for 3-4 minutes. The mixture should look pale and fluffy, almost like frosting. This process incorporates air pockets that create tender cookies.

Add the egg and vanilla extract. Beat until completely smooth and combined. The mixture might look slightly curdled initially—that’s normal. Keep mixing until it comes together beautifully.

Combine Wet and Dry

Reduce your mixer speed to low. Gradually add the flour mixture in three additions. Mix only until you can’t see dry flour anymore. Overmixing develops gluten, which makes tough cookies.

The dough should feel soft but not sticky. If it sticks to your fingers, refrigerate for 15 minutes.

Create the Filling Magic

In a small bowl, combine ½ cup brown sugar with 2 teaspoons of cinnamon. Mix thoroughly with a fork. This simple mixture transforms ordinary cookies into cinnamon roll magic.

Roll, Fill, and Shape

Place a large piece of parchment paper on your counter. Divide your dough in half. Working with one portion, press it into a rough rectangle shape with your hands first.

Roll the dough into a rectangle approximately 8×10 inches and ¼ inch thick. It doesn’t need to be perfect—rustic edges add character.

Sprinkle half the filling mixture evenly over the dough surface. Leave a ½-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log, like you’re making a jelly roll.

Man, oh man, this is where the magic happens! Watching those swirls form never gets old.

Slice and Arrange

Use a sharp knife to cut the log into ½-inch thick rounds. You should get 10-12 cookies per log. Place them on your prepared baking sheet, spacing them 2 inches apart. They’ll spread slightly during baking.

Repeat the entire process with the remaining dough and filling.

Bake to Golden Perfection

Slide your baking sheets into the preheated oven. Bake for 10-12 minutes, until the edges turn golden brown and the centers look just set. They’ll appear slightly underdone—that’s exactly what you want.

The cookies firm up as they cool. Overbaking creates dry, hard cookies instead of the chewy texture we’re after.

Let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Expert Tips for Bakery-Quality Results

Temperature matters tremendously. Your butter should be soft enough to leave a fingerprint but not greasy or melted. If it’s too warm, the cookies will spread too much and lose their swirl definition.

Slice with confidence. Use a swift, decisive cutting motion rather than sawing back and forth. Sawing smashes the swirls. Additionally, wiping your knife clean between cuts ensures prettier spirals.

Don’t skip the cooling time. I know they smell incredible right out of the oven. However, hot cookies are fragile and will break apart. Patience pays off here.

Chill for cleaner slicing. If your dough feels too soft to slice neatly, wrap the rolled logs in plastic wrap and refrigerate for 20-30 minutes. Cold dough cuts like butter.

According to pastry expert Christina Tosi, consistent sizing ensures even baking. Therefore, I use a ruler to mark ½-inch intervals before slicing.

Creative Variations to Try

Cream Cheese Glazed Version

While cookies cool, whisk together 4 ounces of softened cream cheese, 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla. Drizzle over cooled cookies for authentic cinnamon roll flavor. This transforms them into a complete cinnamon roll dessert experience.

Maple Pecan Twist

Replace ¼ cup of brown sugar with maple sugar in the filling. Add ½ cup finely chopped pecans. These taste like autumn in cookie form—perfect for Thanksgiving gatherings.

Pumpkin Spice Variation

Add 1 teaspoon pumpkin pie spice to the dough along with the cinnamon. Replace half the brown sugar in the filling with pumpkin puree mixed with cinnamon. These are incredible during October and November.

Mini Cookie Bites

Roll the dough thinner (⅛ inch) and cut into ¼-inch slices. Bake for 8-10 minutes. You’ll get twice as many cookies—ideal for cookie exchanges or parties.

Chocolate Chip Addition

Fold ½ cup mini chocolate chips into the dough before rolling. The chocolate adds richness that complements the cinnamon beautifully.

Storage and Make-Ahead Magic

Storage Method	Duration	Best Practices
Room temperature	5-7 days	Airtight container with parchment between layers
Refrigerated	2 weeks	Sealed container; bring to room temp before serving
Frozen (baked)	3 months	Flash freeze on tray, then transfer to freezer bag
Frozen (dough logs)	2 months	Wrap tightly in plastic, then foil; slice and bake from frozen (add 2 minutes)

Make-Ahead Strategy: I usually prepare the dough logs on Sunday afternoon and freeze them. Throughout the week, I slice and bake fresh cookies whenever we want them. Consequently, we enjoy warm cookies without the full prep time.

These cookies pair wonderfully with creamy gnocchi with spinach and feta for a cozy dinner-and-dessert combo. Alternatively, serve them alongside high-protein chocolate chia seed pudding for a balanced breakfast.

Cinnamon Roll Cookies FAQs

Your New Cookie Obsession Awaits

These Cinnamon Roll Cookies bridge the gap between ambitious baking and weeknight convenience. They deliver impressive presentation without complicated techniques or special equipment.

Last week, I brought a batch to my book club meeting. Three members immediately asked for the recipe. One confessed she’d already eaten four before we even started discussing the book!

Serve these warm with a glass of cold milk or alongside your morning coffee. They’re equally perfect for holiday cookie trays, school bake sales, or Tuesday night dessert. The versatility alone makes them a recipe you’ll return to repeatedly.

If you’re looking for more creative cookie inspiration, try my vegan apple fritter bread or explore easy Korean ground beef bowl for savory balance.

Have you tried these yet? I’d love to see your swirled creations! Tag me on social media with your variations. Did you add chocolate? Try the cream cheese glaze? Your creativity inspires my next recipe experiments.

Now grab your mixing bowl and create some magic. Your kitchen is about to smell absolutely incredible.